The moment somebody mentions Oriental Bhel, an image of fried noodles with sautéed veggies pops into our mind. But, this one is very different! Made of deep-fried strips of samosa pattis, this Oriental Bhel has a special crunch that has to be experienced to be understood. Veggies and sprouts sautéed in butter, and a drizzling of spicy sauces add varying shades of excitement to this snack, not stopping till it tops the chart of your favorites! Kids grade Oriental Bhel as one of their favorite After School Treats.
|For the stir fry:|
|Finely chopped garlic||1 Teaspoon (lehsun)|
|Sliced onions||1/2 Cup (8 tbs)|
|Sliced capsicum||1 Cup (16 tbs) (coloured capsicum)|
|Bean sprouts||1 Cup (16 tbs)|
|Chopped iceberg lettuce||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste (kalimirch)|
|For the sauce:|
|Tomato ketchup||1/2 Cup (8 tbs)|
|Soy sauce||1 Teaspoon|
|Finely chopped celery||2 Tablespoon (ajmoda)|
|For other ingredients:|
|Samosa pattis||6 (cut into long strips)|
|Oil||1 Liter (For deep frying)|
FOR THE STIR FRY:
1. Heat the butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 minute.
2. Add the capsicum, bean sprouts, lettuce, salt, and pepper and sauté on a high flame for 3 minutes. Keep aside.
FOR THE SAUCE:
1. Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.
FOR THE BHEL:
1. Heat the oil in a deep non-stick pan, add the samosa strips and deep-fry on a medium flame till they turn golden brown in color from all the sides. Drain on an absorbent paper and keep aside.
2. Combine the fried noodles, stir-fry and sauce in a deep bowl and toss well.
3. Serve immediately.